This Malaysian-inspired fish curry is packed full of flavour and is ready in less than 30 minutes. Delicious Rendang curry paste is delicately spiced, with flavours of lemongrass and tamarind, which really elevates this dish and compliments the light and fresh yellow fin sole.
Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.
Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.
Pour in the coconut milk and fish stock and bring to the boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through. Serve the fish curry with the microwaved rice.
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